Scrap Iron Chef's Bacon

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This bacon is absolutely delicious and a nice bonus was collecting the liquid smoke from the ducting used to cool the smoke.

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i been looking for this recipe since i first saw the show.

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I made 2 - 2' x 2' x 4'h boxes with luan plywood and 2 x 4 doug fir. Tape the hot box with duct tape on all "loose" edges. On one side of the hot box cut the plywood about 1' up and use duct tape for a hinge. Cut 2 holes in the "hot" box (1 high and 1 low to the left and right side of the hinged door to accept 4" dryer vent hose. Cut 1 hole in the protien box to accept other end of hose from hot box. Drill a hole in through the protien box about 1 foot down from the top to accept a wooden dowel to hang the bacon. Place a base from an electric hot smoker in the bottom of the hot box. Add wood chunks that have been soaked in water, I reccommend a couple hours(I used mesquite. Install the 2 hoses in the hot box 1 low for the intake and 1 high to the protien box. I found that this box creates a thermal draft from the hot box to the cold, thereby doing away with the need for a fan. Bacon was awesome, the boxes breakdown quick for storage and I'm sure I'll get years of use out of them.
Thansk

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A cold smoker is easily made with two cardboard boxes. 1 small, 1 large, 10 feet of flex ducting, single burner electric hot plate, and an old computer fan to draw the smoke to the large box. I like to build a simple wood frame for the large box to hang the meat from and I line both boxes with aluminum foil. WORKS GREAT!!!

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YOU ARE VERRY COOL

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I've basically follow'd the recipe, you could only slightly taste the apple cider - but it gives you some bright sharpness, the molasses & sugar definately give you the sweet

my only issue, keeping it around 75-80 for 6 hours, a wood mix of pecan, hickory & apple - tastes a bit "ashy"??
(maybe I ate a piece from the outside?

otherwise its so much more "PORK" tasting than anything you'd find at a gourmet shop... AB is correct, you've never eaten real bacon, until you've made your own.

do yourself a favor and bake all your bacon.

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I watch many of ABs shows and am always driven to make the food. I have made his jerky recipe using the blowhard 2000 and scrap iron chef brought me to making a cold smoker. Using an old metal kitchen cabinet as the cold chamber and wooden drawers at the hot chamber, I just made the best bacon thanks to Alton. I smoked it for 6 hours and my wife made the brine. However, she forgot to pepper the bacon. So, she peppered it while it was drying before smoking and it turned out nicely. I recommend tasting the bacon after 4 hours of smoking to make sure that you like the smokiness. Once again, 2 thumbs up to AB.

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It looks easy to do on the show the only problem is the cold smoker i think i have a good idea to make it though.

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Looks really good, and relatively easy enough, but the cold smoker is another story altogether. Can you buy them anywhere?

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Can't wait to try this recipe! Bacon without nitrates - Yeah! After I saw the show I googled "how do I make a cold smoker?" and I got this:

virtualweberbullet.com/coldsmoker.html

It even mentions Alton.